You will love all of the smells that fill your home with this naturally sweet and savory dish. A family-favorite side or appetizer, this recipe gives you an excuse to pull out your winter-stored Table King Acorn Squash on a cool fall or winter day. Adding fresh or dried herbs from the garden will make this perfect for the holidays or an easy way to use up the last of your harvest! This vegetarian recipe is also gluten-free and can easily be adapted into a vegan dish.
- 1 large acorn squash
- 2 tablespoons of melted butter, ghee, or plant-based alternative
- 3 tablespoons of fresh herbs or 1 tablespoon of dried herbs (thyme, sage, rosemary, oregano, and/or parsley)
- A few dashes of garlic powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- Preheat the oven to 425°F.
Tip: Put squash in the oven while preheating to soften the squash and make it easier to cut into.
- With a sharpened knife, cut acorn squash in half and scoop out the seeds.
- Slice each half into 1/2-inch-thick crescents.
- In a large mixing bowl, toss the acorn squash slices and melted butter until evenly coated.
- In a small bowl, mix together herbs and spices.
- Place your acorn squash slices on a baking sheet lined with parchment paper.
- Sprinkle herbs onto the squash, then flip and use hands to evenly coat the acorn squash with herbs.
- Bake for 25 minutes.